Glucose sensing based on the intrinsic fluorescence of sol-gel immobilized yeast hexokinase

Hussain, Faeiza; Birch, David J. S.; Pickup, John C.

doi:10.1016/j.ab.2005.01.016

Cited by 68 publications

(33 citation statements)

References 33 publications

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“…However, it is an unstable enzyme at physiological temperature. It can be immobilized in a sol-gel, improving stability, biocompatibility and the kinetic range of the enzyme [60]. Immobilization also avoids quenching of the fluorescence by interferents.…”

Section: Fluorescencementioning

confidence: 99%

Glucose sensors: a review of current and emerging technology

et al. 2009

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Glucose monitoring technology has been used in the management of diabetes for three decades. Traditional devices use enzymatic methods to measure glucose concentration and provide point sample information. More recently continuous glucose monitoring devices have become available providing more detailed data on glucose excursions. In future applications the continuous glucose sensor may become a critical component of the closed loop insulin delivery system and, as such, must be selective, rapid, predictable and acceptable for continuous patient use. Many potential sensing modalities are being pursued including optical and transdermal techniques. This review aims to summarize existing technology, the methods for assessing glucose sensing devices and provide an overview of emergent sensing modalities.

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Section: Fluorescencementioning

confidence: 99%

Glucose sensors: a review of current and emerging technology

et al. 2009

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“…Entrapment is the procedure of polymerizing a monomer or low molecular weight polymer around the protein to trap the protein on a surface. This is frequently done with sol-gels and hydrogels and is quite successful at immobilizing proteins on surfaces (17)(18)(19)(20). Traditional and electropolymerized polymers can also be employed for entrapping enzymes (21,22).…”

Section: Enzyme Immobilizationmentioning

confidence: 99%

Introduction to the Field of Enzyme Immobilization and Stabilization

Moehlenbrock

Minteer

2010

Enzyme Stabilization and Immobilization

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Enzyme stabilization is important for any biomedical or industrial application of enzymes. In many applications, the goal is to provide extended active lifetime at normal environmental conditions with traditional substrates at low concentrations in buffered solutions. However, as enzymes are used for more and more applications, there is a desire to use them in extreme environmental conditions (i.e., high temperatures), in high substrate concentration, and in nontraditional solvent systems. This chapter introduces the topic of enzyme stabilization and the methods used for enzyme stabilization including enzyme immobilization.

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“…Several additives can be added to the sol-gel in different phases of the preparation, resulting in "tailored materials" suitable for a number of proteins and detection systems [50]. Table 1 summarizes some applications of silica gel-encapsulated proteins reported in the literature [183,194,[200][201][202][203][204][205][206][207][208][209][210][211][212][213][214][215][216][217]. Notable examples include cases in which more proteins are co-encapsulated to immobilize short metabolic pathways [194].…”

Section: Proteins Encapsulated In Silica Gel As Biosensorsmentioning

confidence: 99%

Immobilization of Proteins in Silica Gel: Biochemical and Biophysical Properties

Ronda

Bruno

Campanini

et al. 2015

COC

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Abstract:The development of silica-based sol-gel techniques compatible with the retention of protein structure and function started more than 20 years ago, mainly for the design of biotechnological devices or biomedical applications. Silica gels are optically transparent, exhibit good mechanical stability, are manufactured with different geometries, and are easily separated from the reaction media. Biomolecules encapsulated in silica gel normally retain their structural and functional properties, are stabilized with respect to chemical and physical insults, and can sometimes exhibit enhanced activity in comparison to the soluble form. This review briefly describes the chemistry of protein encapsulation within the pores of a silica gel three-dimensional network, the mechanism of interaction between the protein and the gel matrix, and its effects on protein structure, function, stability and dynamics. The main applications in the field of biosensor design are described. Special emphasis is devoted to silica gel encapsulation as a tool to selectively stabilize subsets of protein conformations for biochemical and biophysical studies, an application where silica-based encapsulation demonstrated superior performance with respect to other immobilization techniques.

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Glucose sensing based on the intrinsic fluorescence of sol-gel immobilized yeast hexokinase

Cited by 68 publications

References 33 publications

Glucose sensors: a review of current and emerging technology

Glucose sensors: a review of current and emerging technology

Introduction to the Field of Enzyme Immobilization and Stabilization

Immobilization of Proteins in Silica Gel: Biochemical and Biophysical Properties

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